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Martha Collison's Bakewell tart
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Serves: 8 - 10
FOR THE PASTRY CASE
225g plain flour
25g icing sugar
125g cold butter, diced into small cubes
1 Waitrose British Blacktail Medium Free Range Egg, yolk only
FOR THE FILLING
125g butter, softened
125g golden caster sugar
2 Waitrose British Blacktail Medium Free Range Eggs
150g ground almonds
½ tsp baking powder
1 tsp almond extract (optional)
340g jar plum or cherry jam
FOR THE TOPPING
150g icing sugar
Pink food colouring
½ glacé cherry, to finish
1. To make the pastry, place the flour and icing sugar into a large bowl and mix together until well combined. Add the butter and rub the cubes into the dry ingredients until you get a mixture that looks like fine breadcrumbs.
2. Add the egg yolk and 1 tbsp of cold water, and stir into the flour with a round-ended knife until the mixture starts to clump together. Turn out onto a large piece of clingfilm and knead briefly until all the pastry has come together into a ball. Wrap and chill for 30 minutes.
3. Roll the chilled pastry out between 2 large pieces of clingfilm into a circle about 5cm wider than a 23cm fluted flan tin. Press the pastry into the tin, prick the base with a fork and run a rolling pin over the top to cut off the excess pastry. Chill in the fridge until ready to use.
4. Preheat the oven to 170°C, gas mark 3 and place a baking sheet into the oven to heat up. Make the frangipane filling by beating together the softened butter and sugar in a bowl until they are light and fluffy. Add the eggs, then fold through the ground almonds, baking powder and almond extract (if using).
5. Stir the jam to loosen it up, then spread a thick layer into the bottom of the pastry case. Top with the frangipane, making sure it completely covers the jam. Place onto the preheated baking tray and bake for 40-50 minutes. The frangipane should be set and golden brown on top. Allow to cool completely on a wire rack.
6. Make the topping by mixing the icing sugar with enough water to create a thick paste. Spoon 1 tbsp of the icing into a small bowl and add enough pink food colouring to get a vibrant hue. Transfer to a piping bag.
7. Spread the white icing over the top of the tart, pushing it right to the edges. Pipe lines of pink icing across the tart, then use a toothpick or skewer to feather the icing by dragging it through the lines. Place half a glacé cherry in the centre and allow the icing to set before serving.
Typical values per serving:
per serving for 10
This recipe was first published in August 2018.